Ready or not, it's Crawfish Festival time. And am I EVER ready to eat some of the spiciest, best crawfish in the state and the world. Dubbed the "Crawfish Capital of the World" by the Louisiana State Legislature in 1959, Breaux Bridge, La. will host the 49th annual Crawfish Festival from May 1 thru May 3, 09'. What started out as a small hometown festival in downtown Breaux Bridge, over 40 years ago, has grown into a huge three day event that plays host to over 25,000 festival goers from around the state, the country, and the globe. There will be crawfish prepared in countless ways, including boiled, fried, etoufee, poboys, jambalaya, boudin, pies, pistolettes, bisque, and more. Plus three music stages with great acts like Steve Riley and the Mamou Playboys, Jamie Bergeron and the Kickin' Cajuns, Nathan Abshire and Zydeco Cha Chas and many more favorites. Come on down for a great time. For a complete schedule and more information, visit www.bbcrawfest.com . Until then, I would like to share one of my favorite crawfish appetizers. Cest' bon, cher!
Cajun Crawfish Dip
1/2 cup butter
1/2 cup each onions, bell pepper, and celery, diced
1 tsp. crushed garlic
1 tsp. Cajun seasoning
1/2 tsp. cayenne pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
1 lb. cream cheese, cut into small pieces
2 lbs. peeled crawfish tails
1/4 cup each fresh parsley and green onions, chopped
Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add Cajun seasoning, cayenne pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add crawfish tails and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with pastry shells. Makes 2 quarts. Sinfully delicious! Enjoy!
1/2 cup each onions, bell pepper, and celery, diced
1 tsp. crushed garlic
1 tsp. Cajun seasoning
1/2 tsp. cayenne pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
1 lb. cream cheese, cut into small pieces
2 lbs. peeled crawfish tails
1/4 cup each fresh parsley and green onions, chopped
Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add Cajun seasoning, cayenne pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add crawfish tails and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with pastry shells. Makes 2 quarts. Sinfully delicious! Enjoy!
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1 comment:
We made this and served it with crackers (what we had on hand) and it was so good.
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